Spinach green curry

I have mentioned many times that my brother is a very good cook. He is a perfectionist. Whenever he cooks, he follows the elaborate method and comes up with absolutely yummy dishes. He almost never takes shortcuts. When I started cooking, I used to concentrate more on fast cooking because I am a very impatient cook. I understood the meaning of proper cooking only after moving to US. I had a lot of free time, so I would cook slowly. Now that I have got a hang of it, I can comfortably do same thing very fast. But my brother still has my old picture in his mind. Why am I saying all this? Read on….

He has been preparing this gravy for almost 5 years now. No matter how many times he prepares, it comes out great with the same taste. This is not my aayi’s recipe, so none of us know from where he learnt it. He didn’t tell any of us about the origin of the recipe. When we asked for the recipe, he would always laugh and keep quiet. Aayi told me recently that he had cooked this for them and she loved it. So I sent him a mail asking for this. I get some special concession and I get to know secret ingredients because of this blog. I had little hopes of getting this recipe but within few days, he had sent it to me. Yayyy :)… As usual, it was a hit.

Along with the recipe, I got a piece of advice – “Preferably do not take any shortcuts in this recipe as lazy people can never be good cooks”. See those bold letters?. Elder brothers can get too bossy sometimes. But I got some concession there too, he said “You can rephrase and write this in your own words”. This surely is a winner recipe.

2 cups chopped spinach(palak)
1/2 cup chopped onion
1/2 cup potato chopped into big cubes
1/4 tea spn ginger paste
1/4 tea spn garlic paste
1/4 cup tomato pieces
A pinch turmeric
1/2 cup fresh/frozen coconut
4 green chilies
1/2 cup toor dal
1″ tamarind or 1/4 tea spn tamarind extract
1/2 tea spn coriander seeds

Cook dal and spinach with a pinch of turmeric and a drop of oil in pressure cooker. Ensure that spinach is not completely soaked in water. Water should be only for dal and not spinach. Also make sure dal is at the bottom and spinach is above that in the vessel. (I prefer to use two separate vessels – one for dal with turmeric, oil and second for spinach. Vessel with dal is kept at the bottom in the cooker and spinach one at the top).
Heat a little oil and fry ginger, garlic and onions. Use fresh ginger-garlic, they give better taste than the ready made ginger-garlic paste. Add potatoes. Close the lid and let them cook, stir occasionally. When the onions turn slightly brownish, add tomatoes.
Heat a little oil in a separate vessel and fry coriander seeds. Grind them with green chilies, tamarind and coconut.
Add the ground paste and cooked dal-spinach to onion mixture along with required amount of water and cook till done. Add salt to taste.
Serve hot with rice.

Serves : 3-4
Preparation time : 20-30mins

31 thoughts on “Spinach green curry”

  1. Lucky u to have a bro who is an awesome cook. Potatoes with Spinach. thats new to me.. will try this soon. Say thanks to ur bro for the recipe..:))

    ~ Siri

  2. Wow Shilpa…..its gr8 to have a bro who is a good cook. using green chillies must give a very different taste to this curry. Will surely try this next time. Thanks for sharing.

  3. This looks really yummy- I love all of the flavours in here, but I cannot figure out what state this is from. A good recipe, but your brother doesn’t seem to know the new you! But still, very nice of him to share- a thank you to you both!

  4. Shilpa,
    This is one of my favorite dishes as I am more fond of eating with chapati rather than with rice along with this dish.
    The name of this curry seems “Aamti”, very common in Maharashtrian homes and restaurants. Even in Marathi cook-books always mentioned and eaten with Chapati or Bhakri specially in villages. I bet your brother have influence may be in Belgaum or one of the similar places in the good company of Marathi group.
    I and my wife , K.Girl, had been to wonderful vacation at South Beach, Miami and I will be posting many pictures on my blogsite as I remember.
    More important is we brought PhanasaZaad(Jackfruit tree), Chikku(Sapota), HafoosMango (alphonso) tree and coconut tree. even Cashew tree is available but we did not have room to carry.I will give the name of nursery also on my blogsite as many of your readers are curious.

    Shilpa: I confirmed and came to know that, any mix and match combination on this earth will lead to a recipe which will have some relation to some recipe of India. There is so much variety in India that something totally new also would have some relation to existing one. That was not a copied or even influenced recipe. I have tasted Aamti in Belgaum, we lived there for quite a long time and no, this was not from there. It tastes completely different.

  5. you wanna get back at him shilpa? let him know that he shouldn’t take shortcuts and eat it with white rice. this needs rosematta rice (goan rice works too), which takes longer to cook. πŸ˜€

    Shilpa: Haha..thats a good one πŸ™‚

  6. This is a new version of Spinach daal. I use the same ingredients, expcet for rgeen chillies i use Chilly powder. Thanks to your brother n to u for sharing this one.. will try it.

  7. A little different from palak wali dal. Must try this combination of palak and potatoes. Adding ground masala is also a unique. Thanks to N for the recipe and you for getting, cooking and posting it.

  8. Spinach with daal is always delightful! I love the use of potatoes and coconut in your recipe. Am gonna’ try it for sure.Looks very hearty.

    I sometimes also make Chana daal with spinach, just pressure cooking them together and doing a tadka of jeera, ginger and turmeric. Very old fashioned Punju recipe.

  9. hi there!.. delicious recipe shilpa.. i have been making palak dal for years…but this one sounds different..and actually tastes yummy…cheers!

  10. Thanks Shilpa for clarification. I must try because it looks delicious even though I am a lousy cook. Also, I will try with fresh cooked peanuts also for enhancement as many times I and many other Marathi friends’ wives do for added taste.

    Shilpa: There is a separate dal with peanuts which is a Marathi amti. You might want to look at it.

  11. Shilpa, this sure looks like waali ambat but I am going to try it out tonight with as many shortcuts as I can… πŸ˜‰ much to your disappointment..hehee..just kidding..wd try it as is and revert with feedback..tks for posting! Also (4 your bro) I m not pressure cooking spinach..i have cooked it separately! πŸ˜€

  12. Shilpa..this dish is ready and liked by all! Its very colorful with nice aroma from coriander-ginger-garlic..potatoes and tomatoes lending a different taste to spinach!Tks to your brother and you for posting..(minus shortcuts! πŸ˜€ )

  13. So, is Bee saying that this is a Malayalam dish to be served with rosematta rice? I agree Shilpa, I have prepared and eaten Marathi aamti- this is very different.

  14. This is a great recipe! As an Irish girl with an Indian Fiancé it is difficult for me to find easy and delicious recipes that include definitions of Indian ingredients…..this was a hit through and through! Thank you for sharing it with the rest of us.

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